We also had some fennel, so I quartered the bulb and tossed it and one of our bags of McMullan CSA broccoli onto the Egg. One bag down, three to go... The Egg had cooled down a bit by the time I realized it was ready for me (read: drinking my cocktail) so Josh said the heat was too low. After the broccoli and fennel were done, I put them into a warm oven and proceeded with the rest.
The heat might have been "low" but I still got some good grill marks. I had boiled the potatoes with two garlic gloves so I put a tray on the Eg and let them roast a bit.
Unfortunately, the meat was rather raw in the middle, too raw to be served. I asked Josh to stoke up the flame again, but this time, it got crazy hot. After a few minutes, my meat looked charry! A sad thing to do to locally-raised meat.
Here is a my charry steak, my slightly too-crisp broccoli, smashed tatoes with parsley and Il Bel Cuore evoo, some heirloom tomato slices, and a nice chimichurri to round it out. Not my best meal, but not horrible either.
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